Ginger Beef for Starving Artists


I used to make this fast, one-dish meal when I had a painting studio and couldn't wait to get back to my next canvas. Now my son makes this and pleases the whole family. You will find bottles of “oyster-flavored” sauce in most major markets or Asian grocery stores. These flavors go well with Stir-fried Japanese Eggplant. ~Mark
1 pound top sirloin, cut into 3/4 to 1-inch cubes; fat trimmed and reserved
3/4 cup julienned and large slices of ginger, divided use
1/2 cup oyster sauce, divided use
2 cups steamed rice, for serving

1 1/2 cups chopped broccoli, cooked until crisp-tender, bite-sized pieces
3/4 cup mushrooms, sliced
1 In a wok over a low heat, render fat trimmings about 10 minutes to yield up to one tablespoon. Toss cracklings. (If you prefer not to use beef fat, or you have not rendered enough, then replace it with 1 tablespoon of vegetable oil.)

2 Over medium-high heat, add ginger and stir for 1 minute to flavor oil, then move to the side of the wok.

3 Add beef and sear on all sides, about 1 minute.

4 Pour in 1/3 the oyster sauce, stir to coat beef and cook for 1 minute more.

5 Add rest of ginger, and optional mushrooms and broccoli. Stir-fry 1 minute.

6 Add remaining oyster sauce. Stir-fry 3 to 4 more minutes for medium-rare beef.

7 Serve over rice. Chopsticks recommended.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE On steamed rice: If you don't have a rice cooker, put rice in pot. Touch rice and add enough water to come up to your first knuckle joint. Cover and bring to a boil. Lower heat and let steam for about 20 minutes. For a recipe with vegetables, see Joanna's 'Ginger Beef with Steamed Rice & Broccoli'.

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